Beef Broth and Dumplings

Recipe for: BEEF BROTH (with dumplings)

Ingredients:

• 1lb (or more) of lean stewing or braising steak, cubed into bite-size pieces
• Large onion, roughly chopped
• ½ swede, peeled & roughly chopped
• 2 medium carrots, peeled & roughly chopped
• 2 medium potatoes, peeled & cubed
• 4-6 oz peas (fresh or frozen)
• 2-4 oz red lentils
• Beef stock cube

 Method:

1. in a large heavy pan or casserole, put a pint of water on to boil.  Crumble in the stock cube and throw in the lentils
2. as the liquid is coming up to the boil, throw in the onions, swede, carrots, potatoes & the steak
3. once up to the boil, lower the heat to a simmer & skim off any scum which rises to the surface
4. cover & cook very gently for a couple of hours.  The lentils should become so soft that they become part of the liquid, help to thicken it,
5. when the broth is almost ready, add the peas & cook until tender
6. adjust seasoning with salt & pepper
7. if using dumplings (see other recipe), drop them into the simmering liquid and cover with a lid, cooking for about 20 minutes, until the dumplings have fluffed up
8. serve in large soup bowls

 What else you need to know:

1. this dish is actually better if you make it one day, then let it cool and heat it up the next day
2. it gets even better if you keep it going for a few days – make a double quantity to start with, then keep topping up with extra hot water, another stock cube, fresh vegetable etc as you deplete the quantity by eating it.  The sauce thickens, matures & gets more depth.
3. you can add other veggies if you want – celery, courgette, tomato, mushroom – it doesn’t really matter – use your imagination!
4. it also works with chicken, but add later in the process & cook for a shorter period
5. great with dumplings or a floury baked potato